Saussoun Provençal

Description: powdered almonds 36%, water, anchovy cream (salted anchovies – extra virgin olive oil) 18%, extra virgin olive oil, vinegar, aromatics, concentrated lemon juice

Carefully crafted in the Vaucluse region of France with no coloring or preservatives.

Packaging: 90g verrine

The saussoun was eaten on large slices of bread during the break of the farmers in the fields. Find these flavors of yesteryear in this original recipe without fennel. Perfect for an original aperitif, use it also in sauce for your fish with a dash of hot water to dilute it.

Gourmet Tip: Use this recipe for the base of your dressing and bring character to your salad!